Altitude between 400 and 600 m s.l.m. with south and southwest exposure.

Composition of the land

The ground consists of white clays interlaced by layers of sand and limestone marc.

System

Guyot

Plants n. x hectare

4,500

Harvest

September

Temperature fermentation

18-20 °C

Vinification

Grapes harvested in 20-pound cassettes are poured directly into the press for a soft and delicate squeeze. The obtained must is placed in thermoconditioned tanks for static decantation, then started to ferment in low temperature stainless steel tanks (18-20 ° C). The wine, at the end of fermentation, is kept in contact with the lees until spring.

Aging

At this point, the cuvée is realized by combining the wines of the different crus selected. In the spring, the wine faces a second fermentation, the one in the bottle, followed by a process of ripening on the yeasts, in the fresh, dark and protected cellars, in accordance with the strictest rules of the Classic Method Sparkling Wine.

Alcohol

12.00% by volume

Matching

Great as an aperitif, but above all - for its unquestioned personality - it is an excellent way to accompany all the courses.

Fontanafredda

It is official: 30th June 2008 saw the purchase completed of Fontanafredda, the Piedmontese company which is inextricably associated with the fortunes of Barolo wine, as well as with the love story between King Victor Emmanuel II and Countess Rosa di...

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